White Chicken Chili. instapot recipe!

I don't often say that I have a favorite recipe, but this is my f a v o r i t e recipe! I will not even try to gather the words to describe how delicious this soup is, so, you just gotta try it yourself.

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I will say its a perfect balance of light, creamy, spicy, warming, comforting, brothy goodness.

Ingredients:

2lbs chicken breast, skinless

2 cans of organic cannellini beans

3 cups sweet corn

1 white large onion, diced

4 cloves garlic, minced

4oz cream cheese (or cashew cheese etc for dairy free, make sure your df option melts down)

20 fl oz bone broth (chicken, beef, or veggie mineral broth)

green chilis, chopped (or jalapeño, serano, etc will also work)

4 tbsp chili spice

1 tbsp cumin

some extra dashes of cumin

sea salt & black pepper to taste

-Set instapot to Saute setting, add garlic, chopped peppers, and onion for about one minute. then place chicken in, brown on both sides. add chicken broth to deglaze the pot. season chicken with salt, pepper, and chili flakes.

-Add the remaining ingredients, except for the cream cheese. seal instapot, set to pressure cook, cook for 25 minutes.

-When done, quick release the instapot, use two forks to shred the chicken breasts.

-Add cream cheese to the soup, whisk to melt down the cheese.

-Salt and pepper to taste.

Top with chili flakes, shredded cheese, fresh herbs, etc.

E A T

-cityhippy